Watch the counter for a minute and you will see the whole story. The dough is stretched by hand, the toppings go on, and the pizza slides into an oven running at 450 to 500°C.
At that heat it takes about ninety seconds. The crust puffs up and chars at the edges, the base stays thin, and the cheese is still bubbling when it reaches the table.
Start with a Margherita (₱500): tomato, mozzarella, basil and Parmesan. If it is your first time, it tells you everything about the oven.
Want to try it yourself? Every Saturday from 2 to 4 PM, our Pizza class lets you stretch, top and bake your own.
